Ingredients: sea bass (about 600g), Thai lemon (kafir Lime) 1, chaotian spicy (red) 2, 2 tablespoons of white sugar (18g), 4 tablespoons of fish sauce (60ml), appropriate amount of wine (liquor is preferred), a little salt and 65438+ pepper. Draw only a few lines on one side of the fish. When steaming, the side with the mouth is facing down, so that the upper and lower sides of the fish can be steamed at the same time without damaging the appearance of the fish, and then marinated with a little salt, pepper and wine for 30 minutes. 2. Cut the coriander stalk into small pieces and dice the red pepper (it should be red morning pepper, but I really can't taste spicy, so I used ordinary red pepper). 3. Put the coriander and red pepper into a bowl, squeeze all the juice of 2/3 lemon into the bowl, and keep 65,438+0/3 for later use, then add 4 tablespoons of fish sauce, 2 tablespoons of sugar and 65,438+0 tablespoons of wine (preferably white wine) to make a sauce for later use. 4. Put the fish in the dish, put it in the pot with the sauce, and steam it over high fire. 5. After boiling, steam for about 5 minutes, take out the sauce and pour off the water in the steamed fish dish. 6. Pour half of the sauce on the fish, cover the pot and steam for 3-5 minutes or until the fish is cooked; Let the other half of the sauce cool. 7. Take out the fish and pour in the remaining half of the sauce. 8. Squeeze the remaining 1/3 lemons and drop them on the fish (hehe, I found them after using all the lemons, ah, I can only take pictures with yellow lemons, hehe).